4 Ingredient Healthy Pea Soup Recipe



Hope you are all having a good weekend! I am! Friday was my birthday so I got a lot of nice things. Here's a quick summary in photos of my week (all taken on either my parents iPad or my dad's iPhone...they are more technologically advanced than me)!

Homemade Frappe | Out for a meal in Nicosia Wagamamas | Before going to the cinema on Thursday

Last Sunday for Cypriot Easter, my parents and I went to our Cypriot friends house in the mountains; the house and view were amazing and the Cypriot food was delicious! 

On Friday for my birthday, we went out for lunch in Limassol; I got my favourite Mexican Chicken Salad! We know the owner of the restaurant quite well so while I was eating lunch he went out and got me a little birthday yoghurt parfait! We then sat in Starbucks for a couple of hours while I replied to all my birthday messages before returning home to watch a film.

Rather than a birthday cake, my parents and sister decided to get me a fruit platter; they know me so well!

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Anyway, back to the actual point of this post! A year or so ago, my parents got me Sophie Dahl's recipe book; the first recipe I tried from it was her Pea Soup and I have been hooked on it ever since. It is so easy to make but healthy at the same time. It's gluten free, low fat, low sugar, vegan... perfect lunch?! I think so!


As you can see, I used my new ramen spoon to eat it with ... I have the strangest eating habits, I know.

You will need:


- 3 small onions/ spring onions chopped
- 450g frozen peas
- 1 litre vegetable stock (11/2 cubes)
- 1tsp olive oil
- handful of fresh mint chopped
- sprinkle of dry mint
- salt and pepper

1. Heat oil in a saucepan and add the onions. Let sweat on a low heat for 3 minutes.
2. Add the peas, coating in the oil before mixing in the stock and mint.  Boil then simmer for 10-15 minutes, seasoning with the mint and a dash of salt and pepper. 
3. Leave to cool for a few minutes before blitzing unitl smooth.


For a creamier, smoother soup, pour through a sieve. The pea puree can be reserved for bread/toast.



For a PDF of this recipe, click here (from my upcoming Cookbook - Around the World section) :)



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